This can be made as a mold by lining a bowl with plastic wrap and putting the spread in and chill for a few hours. Place a plate over the bowl and invert and remove plastic.
I just like to put it in a bowl and serve it that way.
2- 8 oz packages cream cheese, softened
2 Tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground red pepper, also known as cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground thyme
1 cup cooked crab meat- tastes fine with imitation crab
1/4 cup finely chopped green pepper
Mix the cream cheese, sour cream, and spices until well blended. Add the crab and green pepper.
Put into serving dish or a mold that you are using. Refrigerate for three hours for flavors to meld.
Serve with your favorite crackers.
Makes 3 cups.
Good stuff, unless you are on a diet.
Preheat the oven to 325 degrees F.
About 3/4 pound bacon- Don’t use thick cut for these.
14-16 oz package little smokies
3/4 cup brown sugar
Take out the bacon and cut the slices into thirds. Wrap each smokie with a slice of bacon and secure with a toothpick.
Place on a baking sheet with sides and sprinkle brown sugar over all the smokies.
Bake for 40 minutes until the sugar is bubbling.
Lining the baking sheet with foil will help with cleanup.
Preheat the oven to 350 degrees F/ 175 C.
1 pound boneless, skinless chicken meat
1-8oz package softened cream cheese
1 cup mayonnaise
2 cups shredded cheddar cheese OR cheddar/jack cheese
1 teaspoon ground cumin
1- 4 oz can diced green chili pepper- you can also use half of a fresh Anaheim chili
1 Jalapeno OR Serrano pepper, finely chopped- optional
Bake chicken in oven for about 20 minutes or until done. Take out, cool and shred or cube.
In a mixing bowl add all of the ingredients and blend well.
Transfer the mixture to a baking dish. A 2 quart casserole works really well.
Bake uncovered for 30 minutes. It will be bubbly and the edges will be golden.